Ingredients for Gluten Free Zucchini Bread Muffin Recipe
- Sorghum Flour
- Brown Rice Flour
- Tapioca Flour
- Sucanat
- Baking Powder
- Baking Soda
- Sea Salt
- Ground Cinnamon
- Ground Nutmeg
- Xanthan Gum
- Fresh Lemon Juice
- Natural Applesauce
- Non Dairy Milk Substitute
- Coconut Oil
- Eggs
- 3 cups grated zucchini (approximately 2 medium zucchini)
- Cacao
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How to Make Gluten Free Zucchini Bread Muffin Recipe
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, vanilla extract, and milk.
- Grate the zucchini using a box grater. Add the grated zucchini (including any excess moisture) to the wet ingredients and stir to combine.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix.
- Stir in any optional additions, such as nuts or chocolate chips.
- Fill each muffin liner about ¾ full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious gluten-free zucchini bread muffins! Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
14g
Carbs
3g
